For making the dough, in a mixing bowl, add rava, maida and salt to taste, mix the dry ingredients, and further in a separate bowl, mix turmeric powder & water, further add the mixture gradually in the dry ingredients and mix well until a dough is formed.

Add the turmeric water until the dough feels soft initially, continue to knead for 4-5 minutes & knead a semi soft dough.

Cover the dough with a damp cloth & rest for 10-15 minutes.

To make the pitthi or the filling, add all the ingredients in a bowl and mix well, keep aside to be used as a filling to make the raj kachori.

Make sure the filling has very less moisture & is pasty in texture.

After the resting of the dough, divide in equal size dough balls, and shape a dough ball like a small cup with your thumb & index finger, fill the small cap with a small spoonful of the besan filling, bring the ends together and seal to make a ball.

Flatten with hands and coat with dry flour, further use a rolling pin and roll in thin chapati, be careful while rolling to ensure it doesn’t tear.

Roll all the kachori in same way.

Heat oil in wok for frying, make sure the oil is hot, but not very hot, fry the kachori in hot oil on medium high flame.

While frying, push down the kachori with the spatula so it fluffs up, flip the kachori and splash hot oil over it so it fluffs like a balloon and fry from both the sides until crisp & golden brown.

Fry all the kachori’s in similar way.

As the kachoris are ready and other components are ready, let's assemble them.

Add all the ingredients in a mixer grinder, grind well to make chutney.

Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days.

Use accordingly.

Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.

Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper.

Switch on the flame & let the jaggery melt.

As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.

Cook until the chutney has reached a thin syrup like consistency.

Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.

Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days.

Use accordingly.